Breakfast Blog

In case you haven’t picked up on it, we LOVE breakfast. So much that we couldn’t fit all of our favorite breakfast spots in one book! That’s why we’re hitting the road one more time to give you (and your stomach) the 411 on one of Miami’s local favorites, Crumb on Parchment.

The bakery-café, located in the heart of the Design District, is the brainchild of award winning chef Michelle Bernstein, who took inspiration from her mother’s recipes as the basis for a comfort food inspired menu (and what a menu!). We left stuffed and happy from the delicious breakfast items that you can find at any time of the day.

Our personal favorites? That’s a tough call! How can you choose with munchies like their house-made granola with Greek yogurt, sandwich on toast stuffed with scrambled eggs, kale and chicken-apple sausage, a potato quiche with cauliflower and the unforgettable chocolate chip cookies, croissants and banana nut bread!

While Michelle Bernstein may have made a name for herself with haute cuisine, she proves that she can take the cake in any type of style, especially when it’s all about those simple (and exquisite) pleasures.

Few things are as delicious as soft-scrambled eggs, but this New England–style seafood house—incongruously set in West Hollywood—ups the ante by topping the eggs with lobster and enriching them with melted butter. The chefs cook the lobsters in-house, adding the cooked tomalley—the tasty green stuff you find in the lobster cavity—for extra luxury and flavor. In this recipe, we forgo the home-steamed crustacean for your conve­nience, but if you have a good fishmonger, ask him to save you some tomalley for this dish.

As the follow-up to her award-winning Turkish-inspired restaurant, Oleana, Ana Sortun opened Sofra in partnership with her talented pastry chef, Maura Kilpatrick. Just like at Oleana, the offerings at Sofra hew to the seasons. There’s always granola on the menu, but its ingredients vary based on the time of year and the whims of the chefs. This version, made extra toasty with the addition of coconut flakes and two kinds of seeds, is nice and rich thanks to a combination of coconut oil and browned butter.

Tacos filled with bacon and potatoes are popular, but we loved this one, which is twice as local, seeing as it’s inspired by another Tex-Mex dish—migas, a scram­ble of eggs, tortilla chips or strips, and toppings. We recreated the creamy Dona sauce—a top-secret recipe concocted years ago by a Tacodeli employee—as best we could.